Carrot Cake Cookies
Got any leftover carrots and bananas lying around? Well don’t worry you don’t have to waste them!
@WhatLuceEats over on Instagram has created these delicious carrot cake cookies which are perfect for using up leftover veg and fruit! They will also leave your house smelling of cinnamon and ginger which sounds pretty heavenly to us.
Make sure to follow us over on Instagram – there will be a baking video showing you how to make these delicious treats very soon!
- 1 ripe banana
- 1 teaspoon vanilla extract
- 100g grated carrot
- 2 tablespoons Good Hemp Oil
- 100g porridge oats
- 100g plain flour
- 1 teaspoon baking powder
- 1.5 teaspoons cinnamon powder
- 1/4 teaspoon ground ginger
- 2 tablespoons Good Hemp Milk
- 1 teaspoons of light brown sugar or coconut sugar
- 250g dairy free cream cheese
- 2 tablespoons icing sugar
- crushed walnuts to decorate
Preheat oven to 180c. In a bowl add the mashed banana, vanilla extract, grated carrot and Good Hemp Oil then combine.
Next add the porridge oats, flour, baking powder, cinnamon and ginger. Combine and add our Hemp Seed Milk and then combine again.
Line one large or 2 small baking trays with parchment paper and use a tablespoon to scoop out the mixture into approximately 9 cookies.
Flatten and sprinkle with some sugar before baking for 12-14 minutes.
Meanwhile, whisk together the vegan cream cheese and icing sugar, then place the bowl in the fridge whilst the cookies bake.
Once the cookies are out of the oven and cooled completely, add the frosting on top and add some crushed walnuts for decoration.